Veggie Bean Cottage Pie

As I’ve already posted, I love to make a vast batch of Veggie Bean Chilli & stash some away for use later in the week, or freeze some for emergency meals later.

This vegetarian ( and vegan!) chilli (recipe here)  is really versatile. Usually I just eat it with some salad and maybe a chunk of bread,  but it can be taken to a whole other level of comfort food with the addition of mashed potato & a sprinkle of leeks & cheese and baked in the oven. I should probably add- I don’t think I would have the patience to make this entire dish in one go. The Veggie Bean Chilli is already a marathon of cooking, but that’s why I cook so much of it all at once. This is more of a suggestion with what else to do with the chilli once you have made a vat of it & enjoyed it all on its own already.

This is perfect winter food, comforting, wholesome & warm. Make it vegan by substituting butter for vegan margarine and omitting the cheese- maybe add a bit of extra texture on top with more shredded leeks or some breadcrumbs.

I like to make mine in dinky little ramekins, but this works just as nicely in a family sized casserole dish. It’ll need longer in the oven if it’s a larger dish. 


  • Vegetarian Bean Cottage Pie
    Prep Time
    30 mins
    Cook Time
    25 mins
    Author: Lou-c-Lou
    • 2 cups of Vege Bean Chilli - Room temperature! Not frozen or fridge cold.
    • Either 2 ramekins or a larger oven proof casserole dish
    • 3 large potatoes- peeled & cut into big chunks
    • 1/2 small leek- shredded into very fine strips
    • cheddar or other similar cheese to grate over top
    • splash milk
    • knob of butter
    • salt & pepper to taste
    1. Preheat the oven to Gas Mark 7/220C
    2. Boil the potatoes until soft, then drain.
    3. Put them back in the pot on the stove for 5 seconds. This will evaoporate any excess moisture & give you a fluffier mash
    4. Add the milk & butter & heat for a few seconds.
    5. Remove from the stove top & mash until fluffy. Season to tase
    6. Grease your casseroles or ramekins
    7. Spoon the Vege Bean Chilli into the casserole/ramekins in an even layer. About half way up the pot
    8. Carefully spoon the mashed potatoes over the beans in an even layer.
    9. Sprinkle the leeks and cheese over the mashed potatoes
    10. Put in the oven for 20 mins- Check to see that all is heated through as the time will depend on the size of the dish. If the top is browning but all isnโ€™t heated through yet, cover with foil & put back in the oven
    11. Eat with some peas, beans or a crispy salad


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  • Reply
    Emma Sarah Tennant
    January 6, 2015 at 12:55 am

    I’m not a veggie, though I do try to have two meat-free days a week for balance. This recipe looks very substantial, something to warm us up after a cold day at work.

    • Reply
      January 6, 2015 at 3:15 pm

      This is a winner with my non-veg friends too… ๐Ÿ™‚

  • Reply
    January 6, 2015 at 9:38 am

    Is the veggie bean hot? (as in chilli hot) could we substitute it for something mild taste range?

    • Reply
      January 6, 2015 at 3:17 pm

      It really depends on how much chilli you put in. Use a mild chilli powder if you don’t like it hot- more for warm tones than chilli kick. It’s good either way!

  • Reply
    January 6, 2015 at 10:37 am

    Urm, so I know what I’M making for tomorrow nights dinner! This looks absolutely delicious – will have to let you know how I go! ๐Ÿ™‚ x

    • Reply
      January 6, 2015 at 3:18 pm

      Oh please do! I love seeing what other people cook. ๐Ÿ™‚

  • Reply
    sara delaney
    January 6, 2015 at 11:38 am

    Looks yum – perfect for a rainy London day – thanks!

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